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Scalloped Potatoes With Goat Cheese & Herbes de Provence Recipe

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This recipe for Scalloped Potatoes With Goat Cheese & Herbes de Provence is from "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds russet potatoes
1½ cups whipping cream
1½ cups chicken broth or stock
1 cup dry white wine
½ cup minced shallots
1 tablespoon minced garlic
4 teaspoons Herbs de Provence
¾ teaspoon salt
10½ to 11 ounce log fresh goat cheese, crumbled
8 to 12 ounces shredded Swiss cheese
8 to 12 ounces shredded cheese of your choice, e.g., mozzarella, cheddar, Romano, Parmesan, Manchego or Asiago
chopped parsley (for garnish) (optional)
Directions:
Directions:
Preheat oven to 375º.

Boil potatoes until softened, but firm enough to slice with a mandoline. Slice potatoes ⅛ inch thick; set aside.

In a stove pot, mix whipping cream, chicken broth, wine, shallots, garlic, Herbs de Provence and salt. Bring to simmer over medium-high heat. Add goat cheese; whisk until smooth. Pour just enough to cover the bottom of a covered casserole dish.*

Place a layer of potatoes on the bottom of the casserole dish. Layer Swiss cheese on top; then a layer of sauce. Add another layer of potatoes. Layer cheese of your choice, then sauce. Continue layering until the casserole dish is filled. Top with chopped parsley for garnish.

Bake covered for one hour. Uncover and bake until potatoes are soft, bubbly and golden brown and the liquid is not runny. It may take up to two and ½ hours. Remove from oven, let rest for 20 minutes.

*I use a 9 x 13 inch or round casserole dish. Remember, the more layers, the longer it will take to bake.
Personal Notes:
Personal Notes:
I fix this every Easter. There are competing views on the best "other cheese." Cheddar is probably the most kid friendly. You can also modify the recipe by adding yet a third type of cheese.

 

 

 

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